This photo is a cake I made in September of 2012 for my parents anniversary as they were visiting us during that time, and I wanted to celebrate, but our family was in the middle of a no sugar, low carb way of eating. I first made it in April 2012 for my own birthday (was also doing no sugar at the time) and again in September for them. I play around with the recipe based on what I have on hand and what I think will work.
Since I first made this back in April of 2012, there weren't not a lot of sweetener options on the market. In 2017 there are SO MANY NOW, it's awesome!
Please feel free to play with the recipe a bit if you don't like certain brands or do better with different brands; as there are some ingredients I don't like or no longer use due to better options, 5 years later.
White Cake - Low Carb and Sugar Free
1/2 c butter, soft
8 eggs
1 c white sugar-like sweetener of your choice
2 T Xylitol 14 drops liquid sweetener
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
1/3 c (not quite heaping) Carbquick
1/3 coconut flour
2/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder
Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy. In another bowl place the Carbquick, coconut flour, protein powder and baking powder. In a large mixing bowl beat the butter and the sweeteners; Splenda, Xylitol and liquid sweetener. Beat until fluffy. Add the eggs by pouring them in as the mixer is running. Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.
Place in 2 round 8" or 9" pan sprayed or oiled and dusted with either a light dusting of Carbquick or almond meal, etc. Bake at 350F for approximately 25-35 minutes until the center is set. Let cool about 10 minutes so you can remove it easily from the pan. Invert it onto a platter and let cool completely before frosting and serving.
